- Prep time 15 minutes
- Total time 50 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan of lightly salted boiling water, cook carrots until very tender, 25 to 30 minutes. Drain; transfer to blender.
In small skillet, melt butter over medium heat. Cook, swirling frequently, until butter is nutty brown and fragrant, about 5 minutes. Pour over carrots and purée. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months.)
Nutritional facts PER SERVING: about
- Iron 0.4 mg
- Fibre 3 g
- Sodium 250 mg
- Sugars 6 g
- Protein 1 g
- Calories 150
- Total fat 11 g
- Cholesterol 30 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
